Coffee Cream Bars – Vegan and gluten free

Coffee Cream Bars – Vegan and gluten free recipe

Let me start by saying that these coffee cream bars have become one of my ultimate favorite treats.

Ingredients:

Crust

1 cup raw cashews

1 cup dates

2 tsp instant coffee granules

2 tbsp water, optional, only if the crust doesn’t come toghether

Filling

1 14oz canned coconut cream

2 tsp instant coffee granules

3-4 tbsp maple syrup

2 tbsp Kahlua or Baileys, optional, note Baileys is not vegan

Topping

3 tbsp coconut oil, melted

3 tbsp cacao powder

3 tbsp maple syrup

Directions:

Place the crust ingredients in your food processor and pulse until combine or until the mixture is coming together. With a spatula press evenly into the bottom of a 8×8-inch square baking pan previously lined with unbleached parchment paper.

Blend the filling ingredients in the food processor until smooth and spread evenly over the crust. Freeze while you prepare the topping. If solid, melt the coconut in the microwave. In a small bowl mix the topping ingredients and pour over the middle layer making sure to spread it evenly.

Freeze bars until firm. To serve, let the bars thaw at room temperature for 10-15 minutes and cut as desired.

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